- 3 Tbsp olive oil
- 1 lb potatoes
- Salt and pepper
1. Peel the potatoes and grate them using the large holes of a box grater.
2. Squeeze out as much moisture as you can from the grated potatoes.
3. Heat 3 Tbsp of oil in a large frying pan on medium high heat. When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, a 1/4-inch to a 1/2-inch thick. Sprinkle some salt and pepper on the potatoes.
4. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large metal spatula (or two spatulas) to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.